Understanding the Links Between Food and Sustainability                

  We are pleased to be able to offer a course led by Dr Marie-Ann Ha and Sue Lloyd.         

  23rd September 2010: The Nutrition Society, London, W6 7NJ          

 

This one day course is designed to update and improve the knowledge and skills of dietitians and nutritionists on the link between food and sustainability.

Target audience: Nutritionists, Dietitians and anyone with an interest in food and sustainability

Aim: To enable Nutritionists, Dietitians and people with an interest in food and sustainabilty to understand the links between sustainability and food production and consumption     

 Specific objectives:        

  1. To define sustainability
  2. To examine how sustainability relates to food throughout the food chain, from farm to fork
  3. To examine how nutritionists and dietitians can support sustainable practices in their work environment and through their work

  Learning Outcomes:         

 Demonstrate knowledge and understanding of:        

  1. The definition of sustainability and how it relates to food
  2. The importance of the nutrient cycle throughout the food chain
  3. How farming techniques impact on nutrients in food
  4. The impact of food choice on sustainability
  5. How to support sustainable practices in your own work environment and through your work

The programme for the day   

Programme      
Time         Session  Lead 
9.30 – 10.00 Coffee and registration    
10.00- 10.05 Introduction and health and safety information  Sue Lloyd 
10.05 -10.15 Introduction to course aims and objectives  Marie Ann Ha
10.15 – 10.45 Sustainability: What does this mean? Marie Ann Ha
10.45 – 11.15 Why is waste important? Marie Ann Ha
11.15 – 11.30 Break    
11.30 – 12.00 The nutrient cycle: A case study Marie Ann Ha & Sue Lloyd
 12.00 – 12.30 Farming techniques: The impact on sustainability
 12.30 – 12.45 Sustainability: How does it impact on your work?
12.45 – 13.30 Lunch break    
13.30– 14.30  The impact of technology, transport and food storage Marie Ann Ha 
14.30 – 15.00 Food choice: Beyond public health policy Sue Lloyd   
15.00 -15.15  Coffee break    
15.15 – 16.00  Implementing sustainable practice in your work  Marie Ann Ha & Sue Lloyd 
16.15 – 16.20  Course evaluation    Sue Lloyd
16.20 – 16.30  Finish and thank you   
 
Cost per delegate : £120 + VAT   
 
To register please please click on the date below:
 

If you would like to be notified of similar courses in the future please email courses@nutritionandwellbeing.co.uk